Cheesy Prosciutto-Wrapped Chicken
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Cheesy Prosciutto-Wrapped Chicken

Cheesy Prosciutto-Wrapped Chicken

over Spaghetti with Tuscan-Spiced Marinara

This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair (with almost no effort!) by wrapping chicken breasts in salty, savory slices of prosciutto. It's seared in pan for crispiness, then sprinkled with mozzarella and roasted to get nice and melty. Finally, it’s served over twirly spaghetti that’s been cloaked in a savory marinara. The best part? Everything comes together in just 35 minutes! Talk about a weeknight win.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

¼ ounce


10 ounce

Chicken Cutlets

2 ounce


½ cup

Mozzarella Cheese

(Contains Milk)

6 ounce


(Contains Wheat)

14 ounce

Marinara Cup

1 tablespoon

Tuscan Heat Spice

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories900 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate86 g
Sugar16 g
Dietary Fiber6 g
Protein64 g
Cholesterol170 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Pick parsley leaves from stems; finely chop leaves.

Wrap Chicken

• Pat chicken* dry with paper towels. Season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Sear Chicken

• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned and crispy, 2-3 minutes per side (it’ll finish cooking in the next step). Turn off heat. TIP: If your pan isn’t ovenproof, transfer chicken now to a baking sheet.

Roast Chicken & Cook Pasta

• Top seared chicken with mozzarella (it’s OK if some falls off). Transfer pan to top rack and roast until chicken is cooked through, 8-12 minutes. • Remove from oven and transfer chicken to a cutting board to rest for a few minutes. Wipe out pan. • Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside.

Cook Sauce

• Heat pan used for chicken over medium-high heat (for 4 servings, heat empty pot used for pasta); add marinara, Tuscan Heat Spice, and ¼ cup water (1⁄3 cup for 4). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.

Finish & Serve

• Stir drained spaghetti, half the chopped parsley, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into sauce. Season generously with salt and pepper. • Divide pasta between plates and top with chicken. (TIP: If you like, serve chicken on the side instead.) Garnish with remaining chopped parsley and Parmesan. Serve.

Chicken is fully cooked when internal temperature reaches 165º.